Coconut & Cashew Curried Roasted Vegetables
For 4 servings:
1 medium-large kumara
2 medium carrots, cut in chunks
1 red pepper, cored and cut in chunks
1 yellow pepper, cored and cut in chunks
1 red onion, cut in wedges
1 small eggplant, cut in 2-3cm chunks
3 Tbsp canola oil
2 Tbsp red curry paste
½ cup Alison’s Pantry Roasted Cashews, roughly chopped
400ml cup light coconut cream
50-100g fine egg or rice noodles, cooked
1-2 Tbsp light soy sauce (or fish sauce if not cooking for vegetarians)
Juice 1 lemon or lime
Large handful snow peas
2-3 Tbsp coriander leaf, chopped
Preheat the oven to 180-200°C.
Peel the kumara and cut it into 2-3cm chunks. Cut the next five vegetables into similar sized pieces, then place in a roasting pan (line with non-stick baking paper for easy clean up). Drizzle with 2 tablespoons of the oil then season with salt and pepper and toss to combine. Place them in the oven and roast for 30-40 minutes until the vegetables are tender and beginning to brown.
When the vegetables are cooked, heat the remaining oil in a large pot or wok. Add the red curry paste and stir fry for about a minute. Add half of roughly chopped roasted cashew nuts and the coconut cream, then stir to combine. Add the roasted vegetables and simmer for about five minutes.
Stir in the cooked noodles (and ½ -1 hot water cup water if the mixture looks dry), soy or fish sauce and lemon or lime juice. Check and adjust the seasonings if required. Stir in the snow peas and simmer for one to two minutes longer.
Serve in bowls garnished with the remaining chopped cashews and the chopped coriander leaf.
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